Le Creuset Round Wide Dutch Oven, 3.5 qt.

EXCLUSIVE

Le Creuset’s iconic Dutch ovens are perfect for slow cooking, simmering soups and stews, and baking everything from side dishes to no-knead bread. The wide and shallow shape of this oven allows for effectively searing and browning meats before...Read More

Iconic French cookware.

Description

EXCLUSIVE
Le Creuset’s iconic Dutch ovens are perfect for slow cooking, simmering soups and stews, and baking everything from side dishes to no-knead bread. The wide and shallow shape of this oven allows for effectively searing and browning meats before cooking to perfection. A greater surface area is ideal for reducing sauces and evaporating excess liquid.

This kitchen classic enhances the cooking process by evenly distributing heat and locking in the optimal amount of moisture. With ergonomic handles and an advanced interior enamel that resists chipping and cleans easily, Le Creuset’s Dutch ovens blend the best of the past with the latest innovations in comfort and functionality.

The reputation of Le Creuset is right on the money. This is the perfect size for a weeknight dinner. The cast iron retains the heat beautifully for searing. The enamel makes clean up a breeze. Worth every single penny. I am looking forward to 20 years or more with this piece.

The Provence color is a bit disappointing in person. From the promotional emails and website photos, I thought the color would be a gorgeous vibrant lavender. In person it's more of a muted, grey-toned purple. It's still pretty--just not what I was expecting. I haven't decided yet if I will keep it or not. I do like the 3.5 qt size a lot, however.

I love cooking with Le Creuset. I have been collecting different size round dutch ovens for several years. The cast iron cooks evenly and it can be used on top of the stove and in the oven. This cookware can go from stovetop to table. Best of all, the pieces are pretty to look at and easy to clean.

I love cooking with Le Creuset. I have been collecting different size round dutch ovens for several years. The cast iron cooks evenly and it can be used on top of the stove and in the oven. This cookware can go from stovetop to table. Best of all, the pieces are pretty to look at and easy to clean.

Size & dimensions & wt are just right for my style of cooking (me & my husband). Plus love the color! Would like more color options please. How about Cassis, or deep bright Magenta, or a deep rich purple?

Size & dimensions & wt are just right for my style of cooking (me & my husband). Plus love the color! Would like more color options please. How about Cassis, or deep bright Magenta, or a deep rich purple?

Regarding the 3.5 qt. size, is there a drawback to the wide and shallow dimension?

A shopper
on Nov 25, 2017

BEST ANSWER:It's hard to think of drawbacks for this piece. But if I have to, I'd have to say The 'wide' part is not that wide. The 5 qts. Version is wider. If you pan fry things in it, the oil might splatter compared to a regular ( deeper) Le Creuset round Dutch oven.

BEST ANSWER:It's hard to think of drawbacks for this piece. But if I have to, I'd have to say The 'wide' part is not that wide. The 5 qts. Version is wider. If you pan fry things in it, the oil might splatter compared to a regular ( deeper) Le Creuset round Dutch oven.

I would say no, generally. It does have some limitations with either larger food items or greater overall quantity. I feel it makes up for that with its versatility for smaller quantity braising and sautéing. Very performant for those.

I find the dimensions a plus: more surface area for searing and preparing meals for larger numbers, and the shallowness allows for broiling on higher rack in oven to finish off various dishes, especially chicken.

Can you use this on the stove top or just in the oven? I am looking for an all in one pot to make pasta dishes etc.

A shopper
on Oct 24, 2017

BEST ANSWER:I love this piece...Not only is it beautiful, yes you can use it in both applications. I've made a wonderful Cassoulet Stoup on the stove, an amazing Bison Pot Roast in the Oven and a Yorkshire Pudding in the oven as well. The Dutch Oven also works great to start on the stovetop and finish in the oven. You will not be dissapointed. In fact, I would love the next size up to add to my collection!

BEST ANSWER:I love this piece...Not only is it beautiful, yes you can use it in both applications. I've made a wonderful Cassoulet Stoup on the stove, an amazing Bison Pot Roast in the Oven and a Yorkshire Pudding in the oven as well. The Dutch Oven also works great to start on the stovetop and finish in the oven. You will not be dissapointed. In fact, I would love the next size up to add to my collection!

Yes, you can use this pot for both! I carmalize onions and brown beef in it on the stove, make a roux, and pop it in the oven. This is a fabulous pot!!! I'm actually on my second one because after 40 years, my first pot was getting quite worn inside. I use at least once a week all year long for all kinds of recipes!

BEST ANSWER:No, it isn’t. However you get fantastic results if you use lower heat and keep some liquid in the pan. For sauté use, use higher heat and stir food frequently to minimize sticking. Use wooden utensil and scrape immediately food that is starting to stick. Works well for searing, braising.

BEST ANSWER:No, it isn’t. However you get fantastic results if you use lower heat and keep some liquid in the pan. For sauté use, use higher heat and stir food frequently to minimize sticking. Use wooden utensil and scrape immediately food that is starting to stick. Works well for searing, braising.

No, not in the Teflon-sense of non stick, but it's easy to clean. it will develop a nice browning/fond /caramelization for umami when you cook something in oil and pour in a liquid (water/wine/ broth) later to scrape out the brown bits with a wooden spatula.

BEST ANSWER:These pots both serve the same purpose. I like to use the braised for casseroles that have a topping ( bread crumbs, cheese etc) because the pan is shallow compared to the Dutch oven and every serving can have lots of topping. I love it for mac & cheese and seafood casseroles. I use my Dutch oven for stews. I couldn't be without both of them!

BEST ANSWER:These pots both serve the same purpose. I like to use the braised for casseroles that have a topping ( bread crumbs, cheese etc) because the pan is shallow compared to the Dutch oven and every serving can have lots of topping. I love it for mac & cheese and seafood casseroles. I use my Dutch oven for stews. I couldn't be without both of them!

The Dutch oven is deeper and meant for stews and soups -- I also bake bread in mine. The braiser is much shallower, larger diameter, and can brown much larger pieces of meat relative to the dutch oven. I imagine it would be quicker to concentrate liquids in the braiser, as it has a larger surface area from which liquid can evaporate.

BEST ANSWER:Yes, the Le Creuset we purchased is the Signature series. We were most interested in the fact that you can put this model in the oven at 500 degrees rather than 375 degrees for the classic series.

BEST ANSWER:Yes, the Le Creuset we purchased is the Signature series. We were most interested in the fact that you can put this model in the oven at 500 degrees rather than 375 degrees for the classic series.

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